Rice Noodle Salad Recipe

I whipped up this rice noodle salad cuz I was craving something crunchy and zesty with fresh veggies and that wild mix of lime, fish sauce, and herbs that totally turned my day around.

I think my Rice Noodle Salad is a healthy dish that combines bright red bell pepper, crisp cucumber, carrots, bean sprouts and herbs like cilantro and mint. I love how the rice noodles, fish sauce, lime juice, garlic and a hint of chili come together to deliver energy and vitamins.

Ingredients

• Rice noodles: Light, chewy carbs offering energy and a smooth base for the vibrant salad.
• Red bell pepper: Crunchy and sweet, they load vitamin C and a wide range of antioxidants.
• Cucumber: Crisp veggie that hydrating the salad with a mild flavor and extra crunch every bite.
• Carrots: Crunchy and naturally sweet, they deliver vitamin A and plenty fiber for a healthy boost.
• Bean sprouts: Light, protein-packed and fresh, giving a cool crunch that contrasts the soft noodles.
• Red cabbage: Shredded and fiber-rich, it adds a vibrant crunch along with helpful antioxidants.
• Fresh herbs: Cilantro and mint brighten the dish with refreshing, zesty, aromatic notes.
• Peanuts: Crunchy, savory gems full of protein and that bring a nutty flavor finish.

Ingredient Quantities

• 8 oz rice noodles (dried)
• 1 red bell pepper, julienned
• 1 cucumber, julienned
• 2 medium carrots, julienned
• 1 cup bean sprouts
• 1/2 small head red cabbage, shredded
• 2 green onions, thinly sliced
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1/4 cup fresh mint leaves, roughly chopped
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp sugar
• 2 cloves garlic, minced
• 1 small red chili, minced (optional for a bit of heat)
• 1 tsp sesame oil
• 1/3 cup crushed peanuts

How to Make this

1. Cook the rice noodles in a large pot of boiling water according to package instructions until they’re just tender, then drain and rinse under cool water to stop the cooking.

2. While the noodles are cooking, prep the vegetables. Julienne the red bell pepper, cucumber, and carrots, shred the red cabbage, and slice the green onions thinly.

3. In a separate bowl, combine the lime juice, fish sauce, soy sauce, sugar, minced garlic, minced red chili (if you want some heat), and sesame oil. Whisk together until the sugar is mostly dissolved.

4. Place the cooled noodles in a big mixing bowl, then add the red bell pepper, cucumber, carrots, red cabbage, bean sprouts, and green onions.

5. Toss in the fresh herbs – roughly chop the cilantro and mint leaves and mix them into the bowl.

6. Pour the dressing over the noodle and vegetable mixture and toss lightly to ensure everything is evenly coated.

7. Let the salad sit for about 10 minutes so that all the flavors can blend together nicely.

8. Right before serving, sprinkle the crushed peanuts over the top for a bit of crunch. Enjoy your Rice Noodle Salad!

Equipment Needed

1. Large pot for boiling water
2. Strainer for draining and rinsing the noodles
3. Cutting board for prepping the veggies
4. Sharp knife for julienning, shredding, and slicing the vegetables
5. Mixing bowl big enough for the noodles and veggies
6. Small bowl for whisking together the dressing
7. Whisk for mixing the dressing
8. Measuring cups and spoons to accurately measure liquids and spices
9. Tongs or salad servers for tossing ingredients together

FAQ

• Q: How do I prep the dried rice noodles?
  A: Soak the noodles in warm water for about 15-20 minutes then cook them in boiling water for just 3-4 minutes. Just be careful not to overcook them or they’ll become mushy.
• Q: Can I adjust the spice level in this salad?
  A: Yup, if you dont like too much heat, you can skip the red chili or reduce the amount. Its all about what you prefer.
• Q: Is there a good substitute for fish sauce if I want a vegetarian version?
  A: Totally, you can replace the fish sauce with extra soy sauce to keep that salty umami flavor.
• Q: Can I prep the veggies ahead of time?
  A: Sure, chopping the veggies in advance is fine, but combine them with the noodles only when youre ready to serve so they dont turn soggy.
• Q: How long can I store leftovers?
  A: The salad will stay good if you keep it in an airtight container in the fridge for up to a day, but it’s best served fresh.

Rice Noodle Salad Recipe Substitutions and Variations

• Fish sauce: Try using extra soy sauce combined with a tiny bit of anchovy paste if you’re lookin for that umami boost.
• Soy sauce: If you don’t have any, tamari is a good alternative and works well for gluten free versions.
• Lime juice: Fresh lemon juice can work instead and gives a similar tangy flavor, though its a bit different.
• Red chili: If you dont like too much heat or can’t find one, a pinch of red pepper flakes should do the trick.
• Sesame oil: In a pinch, you can mix olive oil with a few toasted sesame seeds which gives a nutty twist even if its not exactly the same.

Pro Tips

1. When you cook the rice noodles, keep a close eye on them so they dont get too mushy – you want them al dente so the salad doesn’t turn out soggy later.
2. Prep all your veggies ahead of time and wash your herbs really well, because having everything ready makes it a lot easier to toss together quickly and evenly.
3. Before mixing in all the ingredients, taste the dressing and adjust it if needed; if it tastes too sour or salty, try adding a bit more sugar or a splash of water to balance it out.
4. Let the salad sit for about 10 minutes after tossing so the flavors really blend in, and then add the crushed peanuts right before serving for that extra crunch.